I made these Blueberry Lemon Streusel Muffins right after the last time we went blueberry picking. They were amazing. Like I ate 4 of them because I couldn’t say no! They were SO good and you bet I did an extra 5 miles that day. I shared this photo on my Instagram and you guys were already asking for the recipe. I’m going to try to grab 5 more pounds of blueberries this week and plan on making these in bulk and freezing them for yummy quick breakfasts once school starts.
In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.
In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom.
In your last bowl combine the vegetable oil, egg, and milk. Whisk.
Now, when you make breads and muffins you don’t want to mix it a lot. The key is that lumpy is better. Ditch the whisk and grab a baking spatula. Combine the flour mixture with the butter mixture all at once and then mix.
It’s okay to leave it a little unmixed when you add your blueberries so you can give it a few last turns to combine it all.
These really don’t rise so when you add them to the muffin pan fill them right to the top.
The streusel topping is easy. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand.
Then sprinkle over the muffin batter. More is better, I promise.
See this muffin? It’s actually sad that it didn’t get enough streusel topping. When I made them I was really trying to keep them as low-calorie as possible so I could enjoy them, but the ones with Blueberry Lemon Streusel Muffins most topping were by far the best.
Don’t they look delicious?
Blueberry Lemon Streusel Muffins Recipe
Ingredients
- Muffins:
- 1 1/2 Cups All Purpose Flour
- 3/4 Cup sugar
- 2 Teaspoon baking powder
- Pinch of salt
- Zest 1 Lemon
- 1/3 Cup vegetable oil
- 1 Lg. egg
- 1/3 Cup milk
- 2 Cups blueberries
- Streusel Topping:
- 1/2 Cup sugar
- 1/2 Cup flour
- 1/4 Cup butter cold
- 1 Teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.
- In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom.
- In your last bowl combine the vegetable oil, egg, and milk. Whisk.
- Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix!
- Add your blueberries and mix as little as possible.
- Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand. Then sprinkle over the muffin batter.
- Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.
Sawyer devoured his Blueberry Lemon Streusel Muffins. (and so did the rest of us)
What’s your favorite way to use blueberries?
yummy!
Thanks for the recipe, I can’t wait to make these. I think I’m gonna get extra blueberries now and freeze them so that when my lemons ripen, I can use a fresh lemon from my back yard for the zest. =)
I totally agree with you & Sawyer that more streusel is always better.
You are killing me girl. My two favorite combos in a baked treat. They look amazing!!
I did use organic sugar, butter, eggs, etc so it helped me feel better. I wish I had a clue what their value was because if it was 100 calories I’d have one every day and it would be worth it!
I’ll go do the recipe and tell ya:)
Definitely, lol
I just bought a bunch of fresh blueberries so I was looking for a recipe to use up some of them – thanks!
I haven’t used a lemon blueberry combination. These look delicious. Thank you!
Wow These look delish….Are you using regular blueberries or wild blueberries?
These are regular blueberries.
Thanks Jen.
love blueberry’s muffins
🙂 repinned thanks 🙂
My 3 grandsons are all blueberry muffin crazy. I have never made them with lemon. This looks and sounds delicious. I am going to try this on them and see if they like it. We all went blueberry picking together so these will be great to make with our blueberries we picked and froze. Thank you for the recipe.
Everything about these wants my to ditch my diet and dive in! Delicious!
I am definitely making these today!
These look delicious. We’ve got some locally-picked blueberries in the freezer and they could be great for this recipe.
I love both these ingredients and to mix the two together sounds good. This recipe really sounds good.
YUMMMMMM!
Could you use frozen blueberries? If so would you recommend thawing them beforehand?
I may never use another blueberry recipe again, these are so good. About to make my second batch this week. I’ve also done it with mostly whole wheat flour and with frozen blueberries with great results!
Thank you so much for sharing your recipe! These were great. I was wondering if maybe the streusel topping has a typo though because there didn’t seem to be enough butter to cut into that amount of flour and sugar. Should it say “1/4 pound of butter” instead of “1/4 cup butter”? Just curious. I hope to make these again, but I will probably adjust that part next time. 🙂
Nope, we just used 1/4 cup. It was a little on the dry side but I never figured out the downed measurements. I would just put a little less flour and sugar next time.
I LOVE this recipe! I did however make a few modifications to the recipe!
My modified recipe:
Muffins:
1½ Cups Whole Wheat Flour
¾ Cup sugar
2 Teaspoons baking powder
2 Tablespoons Poppy Seeds
Pinch of salt
Zest 2 Lemons
Juice 1 whole Lemon
â…“ Cup canola oil
1 Lg. egg
â…“ Cup milk
1 Teaspoon Vanilla Bean Paste
1 Cup fresh blueberries
yumyum! Enjoy 🙂
I’ve made these muffins twice now, I’m loving them! Instead of making the streusel top, I just sprinkled them with sugar and Cinnamon, it made a nice slightly crunchy layer.
I had seen this recipe and wanted to try it, why not, I only have about 15 bags of blueberries in the freezer! So, I tell my husband I am making these tomorrow, well tomorrow came and wouldn’t you know it, we had a bad storm that caused a huge tree to fall and pull down some wires leaving us with no power for 10 hours. No power- no internet, no internet-no recipe- NO MUFFINS~! So this morning I woke up and made muffins but instead of making normal sized muffins I made the big ones. They were delicious!! From hubby….”you can make these again! soon”! Thanks so much for this recipe!
I’m glad you liked them! I’m going blueberry picking next week and I’m glad you reminded me of this recipe! I just picked 16 quarts of strawberries today though.
I’m so glad I found this recipe! I usually make it to the letter the first time I make it, but I did add the seeds of one vanilla bean. They are fantastic. I also had 20 oz. of blueberries, so I just put them in. Extra blueberries=extra flavour! Thanks for the recipe!
There’s no such thing as too many blueberries! Glad you enjoyed!
I’ve made these numerous times over the years. It’s my all-time fav muffin recipe. I adore the flavour of lemon so I add a bit of lemon juice to the batter but it’s perfection without it!